Peanut Butter and Pretzel-Swirled Chocolate Ice Cream: The Ingredients
Makes 4 to 6 Servings
- 2 tablespoons Hot Fudge Sauce
- 1 1/2 cups raw cashews
- 1 ripe banana
- 1 teaspoon vanilla extract
- 3 tablespoons vegan chocolate chips
- 5 teaspoons baking chocolate
- 1/4 teaspoon crushed pink Himalayan salt
- 1 teaspoon arrowroot
- 3/4 cup sugar
- 1 cup coconut milk, from a can
- 2 tablespoons coconut oil
- 1/3 cup creamy peanut butter
- 1/4 cup broken pretzels with salt (try to avoid the dust)
Follow the instructions for your ice cream maker. You might need ice and salt or you might need to freeze a gel core overnight, so it's important to know what you need to get or do before you start.
Make your Hot Fudge Sauce the night before so it's at room temperature by the time you start making your ice cream.
In your favorite food processor, blend the cashews, banana, vanilla, vegan chocolate chips, baking chocolate, salt, arrowroot, sugar, coconut milk, and coconut oil until you get a smooth and creamy mix.
Blend for at least 4 minutes, though, to make it as smooth as you can.
Pour your mixture into your ice cream machine and turn it on.
Let it mix for around an hour.
Right before it is solid and set, add your peanut butter and Hot Fudge Sauce into the ice cream while it's still churning.
Sprinkle the large pretzel bits in.
Stop your machine and transfer your ice cream to an airtight container.
Put your ice cream in the freezer and freeze overnight.
Reheat your remaining Hot Fudge Sauce the next day so you can serve it drizzled over your ice cream.
Find the ingredients at a market near you. »